Quicklinks
// School Nutrition Summer Workshop Series
blue header
2021 SW Website Banner
 

Regions 16, 17 and 18 Education Service Centers are excited to host the 2021 School Nutrition Summer Workshop Series. This year, sessions will be offered throughout the summer from May to August. Scroll down for more details and registration information. 

agnes contact card
SW 2021 Save the Date

Registration opens May 5, 2021 and closes two weeks prior to class date. 

Download the Summer Workshop Series Flyer and Registration Packet below for a detailed schedule, class information, and registration instructions.

Class schedule is subject to change.

  • Day
  • Week
  • Month
  • Agenda
  • Categories
    • Select All
    • General
  • Print
  • iCal
  • RSS
September 2021
Previous Month September 2021Next Month
Sun Mon Tue Wed Thu Fri Sat
29
30
31
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
1
2
June 2021

June 16, 2021

School Nutrition Financial Management  |  9:00 - 11:30am

This class covers a variety of child nutrition financial management topics such as tracking expenditures/revenues for program and non-program foods, completing the Paid Lunch Equity Tool, Adult Meal Price Calculator, Resource Management Summary, annual Financial Report, and CN procurement procedures.

Target Audience: Administrators, Business Managers, CN Directors

Click here to register! 

 

June 16, 2021

Making Cents of Food Costs  |  1:30 - 4:00pm

Why should I care about food costs? This class is designed to assist Child Nutrition administrators, directors, supervisors, and menu planners with the important task of controlling food costs. Tips for forecasting, decreasing waste and a la carte pricing will be covered.

Target Audience: CN Directors, Business Managers, Managers

Click here to register! 

 

June 23, 2021

HACCP Plans and SOPs for Directors  |  9:00 - 11:30am

Hazard Analysis and Critical Control Points (HACCP) is a preventative system to reduce the risk of foodborne illness through appropriate food handling, monitoring, and record keeping. HACCP is mandated for Child Nutrition Programs and is part of the Administrative Review. This training is beneficial for everyone, but especially for CEs having an AR. So, it is time to dust off the HACCP notebook and revisit your HACCP system. Participants should bring their current HACCP plan including their SOPs.

Target Audience: CN Directors, Managers, Supervisors

Click here to register! 

 

June 29, 2021

Utilizing Child Nutrition Online Resources  |  9:00 - 11:30am 

This class offers an overview of online resources available to Child Nutrition Programs.  These will assist you in obtaining information related to operating any Child Nutrition Program in Texas.  You will be introduced to TX-UNPS,  Squaremeals.org and ICN (Institute of Child Nutrition) websites.

Target Audience: All

Click here to register! 

July 2021

July 20, 2021

Child Nutrition Program Updates  |  1:30 - 2:30pm

Join us for updates and reminders for the 21-22 school year.

Target Audience: All

Click here to register!

 

July 20, 2021

Civil Rights: Best Practices & Annual Training - English  |  2:30 - 4:00pm

A lot goes into keeping a School Nutrition Program compliant when it comes to Civil Rights. This training will cover required items and best practices within this area of your operation. Topics in this session include mandatory training, documentation, and due dates.

Target Audience: All

Click here to register! 

 

July 20, 2021

Civil Rights: Best Practices & Annual Training - Spanish  |  2:30 - 4:00pm

This class will be provided in Spanish. 

A lot goes into keeping a School Nutrition Program compliant when it comes to Civil Rights. This training will cover required items and best practices within this area of your operation. Topics in this session include mandatory training, documentation, and due dates.

Target Audience: All

Click here to register! 

 

July 21, 2021

Eligibility Guidance Refresher  |  9:00 - 11:30am

This class reviews the principles used to determine a household's eligibility status through all methods of assigning free, reduced-price or paid status. Best practices for ensuring the effectiveness and accuracy of the CE's eligibility determination processes will be covered.

Target Audience: Staff responsible or reviewing/maintaining applications and eligibility documentation

Click here to register!

 

July 22, 2021

Marketing and Customer Service  |  1:30-4:00pm

This class focuses on making the customer the center of all activities by developing strategies based on needs and expectations of students, parents, and other stakeholders. Learn unique methods for marketing, promoting the program, and showcasing special features.

Target Audience: All

Click here to register! 

 

July 27, 2021

Counting Reimbursable Meals  |  1:30 - 4:00pm

This course teaches the importance of an accurate system for counting meals at serving sites prior to the submission of the monthly claim for reimbursement. The basics of efficiently operating and utilizing a point of service (POS) system, ensuring correct recognition of reimbursable meal components, offer versus serve (OVS), and confidential student eligibility identification will be reviewed. Internal controls to ensure the accuracy of meal counts and record keeping will be discussed.

Target Audience: Claim preparers, CN Directors, Managers, Cashiers

Click here to register! 

 

July 28, 2021

Kitchen Math and the Food Buying Guide  |  9:00 - 11:30am

This class provides participants with practice solving math problems involving operations, fractions, and decimals. Learn to identify units of measurements, and solve for equivalent measures. Participants will apply math skills to calculate serving sizes, the number of servings needed and to adjust recipes.

Target Audience: All

Click here to register! 

 

July 28, 2021

Kitchen Math - Spanish  |  1:30 - 4:00pm

This class provides participants with practice solving math problems involving operations, fractions, and decimals. Participants will identify units of measurements, and solve for equivalent measures. Participants will apply math skills to calculate serving sizes, the number of servings needed and to adjust recipes.

Target Audience: All

Click here to register! 

 

July 29, 2021

Working Safe, Food Safety in Schools, and Health Inspections  |  9:00 - 11:30am

A safe working environment is critical to the integrity of a school nutrition program. Safe working practices, along with a basic overview of HACCP principles will be covered. A Health Inspector will also provide information regarding health inspections in schools.

Target Audience: All

Click here to register! 

 

August 2021

August 3, 2021

Food Production Record Series - English  |  9:00am - 1:00pm

This class offers an overview of Food Production Record (FPR) skills including how to fill out a FPR, how to use meal documentation to support the FPR, and how to use the FPR to improve forecasting, communication, organization, and to demonstrate compliance.

Target Audience: CN Directors, Supervisors, Managers, production staff

Click here to register! 

 

August 3, 2021

Food Production Record Series - Spanish  |  9:00am - 1:00pm

This class offers an overview of Food Production Record (FPR) skills including how to fill out a FPR, how to use meal documentation to support the FPR, and how to use the FPR to improve forecasting, communication, organization, and to demonstrate compliance.

Target Audience: CN Directors, Supervisors, Managers, production staff

Click here to register! 

 

August 4, 2021

Recognizing Reimbursable Meals Series: Breakfast & Lunch OVS  |  9:00am - 1:00pm

This session will cover a series of topics - learning and implementing the meal patterns for the National School Lunch and School Breakfast Program, identifying reimbursable meals for all age/grade groups, and understanding Offer vs Serve.

Target Audience: All

Click here to register! 

 

August 5, 2021

Cycle Menu Food Production Records  |  9:00 - 11:30am

Apply Food Production Record skills to the Cycle Menu food production records. This class will offer practice with specific days of the Cycle Menu, including using product documentation, recipes, and Helper Sheets to correctly complete all parts of the FPR.

Target Audience: CN Directors, Supervisors, Managers, production staff

Click here to register! 

 

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: How to File a Compliant, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

 (1) mail: U.S. Department of Agriculture

 Office of the Assistant Secretary for Civil Rights

 1400 Independence Avenue, SW

 Washington, D.C. 20250-9410;

 (2) fax: (202) 690-7442; or

 (3) email: program.intake@usda.gov.

 This institution is an equal opportunity provider.